Ingredients
Meatballs
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1 medium yellow onion
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1 pound ground chicken
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1 teaspoon ground cardamom
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¼ teaspoon ground turmeric
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½ teaspoon kosher salt
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½ teaspoon ground pepper
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2 - 4 tablespoons warm water
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1 cup chickpea flour
Broth
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2 dried limes (limoo Omani), rinsed (see Tip), or 2 tablespoons lime juice
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4 cups low-sodium chicken broth
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4 cups water
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½ teaspoon ground turmeric
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¾ teaspoon kosher salt
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¼ teaspoon ground pepper
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¼ cup finely chopped fresh parsley
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Fresh herbs, lavash, lime wedges, radishes & scallions for serving
Directions
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To prepare meatballs: Grate onion. Leaving the onion juice behind, transfer the onion to a large bowl. (Discard the juice.) Add chicken, cardamom, 1/4 teaspoon turmeric, 1/2 teaspoon salt and pepper; combine well.
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Place warm water in a small bowl next to you. Add chickpea flour to the chicken mixture in batches, mixing with your hands. The mixture will be sticky at first; add 2 to 4 tablespoons of the water and keep kneading until the mixture doesn't stick to your hands, about 3 minutes. Divide into 6 equal portions. With wet hands, roll each portion into a ball and place on a plate or a small baking sheet. Refrigerate the meatballs, uncovered, for 30 minutes.
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Meanwhile, prepare broth: If using dried limes, very carefully pierce them in a couple of spots with the tip of a paring knife.
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Combine broth and water in a large pot. Bring to a boil over high heat. Reduce heat to medium-high and add the dried limes (or lime juice), turmeric, salt and pepper; stir and simmer for 2 minutes.
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Carefully add the meatballs to the broth and return to a gentle boil. Reduce heat to a simmer and cook, partially covered, stirring and gently squeezing the limes against the side of the pot with a wooden spoon occasionally, until the meatballs are cooked through, about 1 hour. Remove from heat. Discard the limes. Stir in parsley.
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To serve, ladle about 2/3 cup broth into each bowl and add a meatball. Top each bowl with some herbs and serve with lavash, lime wedges, more herbs, radishes and scallions on the side, if desired.
Tip:
Boiled then sun-dried, dried limes resemble walnut shells and have a savory, tart flavor. (The darker the color, the more potent they are.) Buy them at Middle Eastern markets or online.
Nutrition Facts (per serving)
195 | Calories |
7g | Fat |
14g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 2/3 cup broth & 1 meatball | |
Calories 195 | |
% Daily Value * | |
Total Carbohydrate 14g | 5% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 18g | 36% |
Total Fat 7g | 9% |
Saturated Fat 2g | 10% |
Cholesterol 65mg | 22% |
Sodium 500mg | 22% |
Potassium 621mg | 13% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.